Tuesday, June 03, 2014
The market for finely textured beef—dubbed "pink slime"—had all but collapsed in 2012 after news reports revealed what it's made of, but this year's rising beef prices have brought back the demand for the inexpensive ingredient. The Wall Street Journal's Kelsey Gee co-wrote the article "Pink Slime Back in Favor as Prices Soar for U.S. Beef," and she talks about why food makers are returning to pink slime.
Thursday, April 05, 2012
Eric Schlosser, co-producer of the documentary "Food, Inc." and author of Fast Food Nation: The Dark Side of the American Meal (now with a new afterword), discusses the controversy over the product known as "pink slime" and what the backlash tells us about the meat industry and food safety.
Monday, March 26, 2012
Even as the United States Department of Agriculture says it will begin offering schools alternatives to products that contain so-called "pink slime," an ammonia-based filler for ground beef, parents are pressing school districts around the country to stop serving the products now -- and some school districts are responding, The New York Times reported this weekend.
Wednesday, March 21, 2012
The Manhattan borough president, Scott M. Stringer, on Wednesday demanded that the city immediately remove any products in school lunches containing a low-cost meat filler known to its critics as "pink slime." City officials said they plan to phase out those lunch products, which include meatballs and beef paddies, by September.